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Yields12 Servings
 2 ½ tsp VSOP Pumpkin Spice Aged White Balsamic Vinegar
 ¾ cup Milk
 1 tsp VSOP Blood Orange Extra Virgin Olive Oil
 1 cup Whole Wheat Flour
 1 cup All-Purpose Flour
 ½ tsp Fine Sea Salt
 1 tsp Baking Soda
 1 tsp Cinnamon
 ¼ tsp Ground Cloves
  tsp Nutmeg, freshly grated
 ½ tsp Ground Ginger
 ¼ cup VSOP Blood Orange Extra Virgin Olive Oil
 ¾ cup Dark Brown Sugar, firmly packed
 3 tbsp Black Strap Molasses
 2 large Egg
 1 cup Canned Pumpkin
 1 tsp Pure Vanilla Extract
 ½ cup Pecans, lightly chopped
1

Preheat the oven to 400 degrees Fahrenheit. Combine the White Balsamic into the milk and set aside for 5 minutes to make your "pumpkin spice buttermilk". Oil your muffin pans with the EVOO and set aside.

2

In a medium bowl, combine the whole wheat flour, all-purpose flour, sea salt, baking soda, and the four spices (cinnamon, cloves, nutmeg, & ginger).

3

In a large bowl, whisk the Extra Virgin Olive Oil, brown sugar, and molasses to combine. Add one egg and whisk thoroughly to combine, then add the second egg and whisk again. Add the pumpkin puree and vanilla extract and combine well.

4

Add 1/3 of the flour mixture from step 2 to the egg/pumpkin mixture from step 3. Mix to combine. Add 1/2 of the "buttermilk" mixture from Step 1 and mix to combine. Repeat and mix just till combined ending with the flour mixture.

5

Pour the batter into the EVOO-oiled muffin pans to about 3/4 full. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle the pecan pieces on top of each muffin.

6

Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pans for about 15 minutes. Then run a knife around the inside of each muffin cup and remove them carefully. Enjoy them warm or at room temperature.

Ingredients

 2 ½ tsp VSOP Pumpkin Spice Aged White Balsamic Vinegar
 ¾ cup Milk
 1 tsp VSOP Blood Orange Extra Virgin Olive Oil
 1 cup Whole Wheat Flour
 1 cup All-Purpose Flour
 ½ tsp Fine Sea Salt
 1 tsp Baking Soda
 1 tsp Cinnamon
 ¼ tsp Ground Cloves
  tsp Nutmeg, freshly grated
 ½ tsp Ground Ginger
 ¼ cup VSOP Blood Orange Extra Virgin Olive Oil
 ¾ cup Dark Brown Sugar, firmly packed
 3 tbsp Black Strap Molasses
 2 large Egg
 1 cup Canned Pumpkin
 1 tsp Pure Vanilla Extract
 ½ cup Pecans, lightly chopped

Directions

1

Preheat the oven to 400 degrees Fahrenheit. Combine the White Balsamic into the milk and set aside for 5 minutes to make your "pumpkin spice buttermilk". Oil your muffin pans with the EVOO and set aside.

2

In a medium bowl, combine the whole wheat flour, all-purpose flour, sea salt, baking soda, and the four spices (cinnamon, cloves, nutmeg, & ginger).

3

In a large bowl, whisk the Extra Virgin Olive Oil, brown sugar, and molasses to combine. Add one egg and whisk thoroughly to combine, then add the second egg and whisk again. Add the pumpkin puree and vanilla extract and combine well.

4

Add 1/3 of the flour mixture from step 2 to the egg/pumpkin mixture from step 3. Mix to combine. Add 1/2 of the "buttermilk" mixture from Step 1 and mix to combine. Repeat and mix just till combined ending with the flour mixture.

5

Pour the batter into the EVOO-oiled muffin pans to about 3/4 full. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle the pecan pieces on top of each muffin.

6

Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pans for about 15 minutes. Then run a knife around the inside of each muffin cup and remove them carefully. Enjoy them warm or at room temperature.

Pumpkin Spice Muffins

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